Greek cuisine · Fish & Seafood

Octopus Stifado

Octopus slow-braised with whole pearl onions in red wine vinegar, tomato and bay leaf until syrupy.

Ingredients · for 4 servings

• 1.2 kg octopus (cleaned)
• 500 g pearl onions
• 1 can chopped tomatoes (400 g)
• 2 tbsp tomato paste
• 100 ml red wine vinegar
• 150 ml red wine
• 3 bay leaves
• 1 cinnamon stick
• 5 allspice berries
• 6 garlic cloves
• 120 ml olive oil
• Salt, pepper

Instructions

1. Rinse the octopus in cold water and let it steep covered in a heavy pot in its own juices over low heat for 25–30 min. with no added water, then cut into 4 cm pieces and reserve the liquid.
2. Blanch the pearl onions briefly, refresh in cold water and peel — this keeps them whole while braising; just crush the garlic.
3. Heat 60 ml olive oil in the pot and sear the octopus pieces over high heat for 6–8 min. until the edges are lightly browned.
4. Add the tomato paste and garlic and toast for 1 min., deglaze with the red wine vinegar and let it reduce uncovered for 2 min. so the sharpness cooks off.
5. Add the red wine, tomatoes, bay leaves, cinnamon stick, allspice and the reserved liquid, then braise covered gently for 45 min. until the octopus yields easily to a fork.
6. Add the pearl onions and remaining olive oil, reduce uncovered for another 20–25 min. until the sauce is dark and syrupy, season with pepper and serve lukewarm.